What do you do when you’ve made too much caramel popcorn? You put it on top of a cake! Cakes are soft and mushy and deserve a little crunch.
Not that I ever need a reason to make cake, but on this particular instance, I was really craving chocolate. Since embarking on my apple recipe fest, I needed a serious break from the fruit. Obviously, chocolate is the solution to every problem.
This chocolate cake is unlike any other chocolate cake I’ve made in the past. Instead of using butter, this the cake batter exclusively uses olive oil. Because of this, the cake is super moist. No need to use your best olive oil, reserve that for drizzling, salad dressings, and such. For this purpose, I suggest using a mild tasting olive oil so it does overpower the chocolate.
Peanut butter and chocolate is one of my favorite combinations. See: peanut butter chocolate bundt cake, chocolate dipped peanut butter ice cream sandwiches, peanut butter chocolate swirl cookies, and peanut butter cookie dough brownies for proof.
This recipe makes a two layer 6-inch cake and six cupcakes. You can also omit the cupcakes and use the recipe to make a two layer 8-inch cake. I made the cupcakes because I enjoy having perfectly portioned treats waiting for me to eat in the afternoon. No slicing required, no plates necessary, and minimal clean up after eating. Speaking of cupcakes… when they did stop being one of the cool kids? I still have tons of colorful and decorative cupcake wrappers just begging to be used.